Tomatoes Stuffed With Mushrooms

• 8 -10 firm ripe tomatoes
• 1 12 lbs mushrooms, sliced
• 12 cup of melted butter
• 1 (8 ounce) carton sour cream
• 4 teaspoons all-purpose flour
• 1 (3 ounce) package Roquefort cheese
• 14 teaspoon ground oregano
• 1 teaspoon chopped parsley
• 2 tablespoons dry sherry
• salt and pepper
• 2 teaspoons paprika

1. Cut tops from each tomato; scoop out the pulp leaving the shells intact, invert the tomatoes and drain.
2. Meanwhile saute the mushrooms in butter until tender, drain.
3. Combine sour cream, flour, cheese, oregano, parsley, and sherry.
4. Cook over low heat until smooth and thickened, stirring occasionally; add mushrooms salt and pepper stir well.
5. Spoon mixture into tomato shells and place in shallow baking dish.
6. sprinkle with paprika and bake at 375F for 15 minutes.

firm ripe tomatoes, mushrooms, butter, sour cream, allpurpose, cheese, ground oregano, parsley, sherry, salt, paprika

Taken from www.food.com/recipe/tomatoes-stuffed-with-mushrooms-145537 (may not work)